Bacon, 8 Hour Hardwood Smoked - 5kg

Hardwood Smoked Bacon — 5 kg (2 × 2.5 kg)

Eight hours in the smokehouse over real hardwood chips. That's where all of this flavour comes from — real smoke, slowly, the way bacon is supposed to be made.

You'll notice it in the pan before you taste it. This is a low-moisture bacon, so there's no pool of water to boil off first — it goes straight to rendering and crisping, and the slices stay close to the size you laid down. At 14 to 16 slices per pound, every one is a proper slice with something to it.

Canadian pork. Arrives fresh, sealed in two 2.5 kg packs — keep one in the fridge and put the other in the freezer for later.

Serving Ideas:

Breakfast: Low and slow in a cold pan, turned once, until the edges go glassy.
The BLT It Deserves: Toasted sourdough, real mayo, a ripe tomato, and nothing else.
Oven Method: 400°F on a parchment-lined sheet, 15–20 minutes. Best way to cook a big batch at once.
Wrapped Around Everything: Scallops, chicken thighs, dates, meatloaf, a pork roast.
Chopped In: Carbonara, chowder, baked beans, potato hash, a pot of greens.
The Fat Is the Bonus: Pour it off and save it — best potatoes you'll ever roast.

Keep refrigerated, or freeze the second pack. Once you've had bacon that's been smoked for eight hours, it's a hard thing to go back from.

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